Northern Thai Curry With Chicken And Peanuts

This recipe is a coconut milk-less curry deep with the flavors of northern thailand. The curry paste includes lots of dry spices and is finished with peanuts to give it a nice crunch. recipe is from all recipes."

Steps

Place the chili peppers in a bowl.

Pour enough water over the chili peppers to cover.

Allow the peppers to soak until softened , about 10 minutes.

Drain.

Chop the peppers and set aside.

Grind the cumin , turmeric , coriander , and mace using a mortar and pestle into a fine powder.

Add the galangal , lemon grass , salt , shallot , garlic , shrimp paste , fresh turmeric , and reconstituted chile peppers and grind into a paste.

Stir the fish sauce and palm sugar into the paste.

Transfer to a large bowl.

Add the chicken to the paste and toss to coat the chicken evenly.

Allow to marinate for at least 20 minutes , or up to 24 hours in the refrigerator.

Heat the oil in a large skillet over medium heat.

Cook the chicken until no longer pink in the center and the juices run clear , 5 to 7 minutes.

Stir the water , 1 / 2 cup peanuts , ginger , and tamarind juice into the chicken , bring to a simmer , and cook until thickened , 20 to 30 minutes.

You can also cook this at a lower t.

Ingredients

dried hot red chili peppers, cumin, turmeric powder, coriander seed, ground mace, galangal, lemongrass, salt, shallot, garlic cloves, shrimp paste, turmeric, fish sauce, palm sugar, chicken breast, vegetable oil, water, roasted peanuts, fresh ginger, tamarind juice